Crock Pot Venison Hash
2 - 3 pounds venison stew meat
6 strips of bacon
flour for dredge
3 tablespoons vegetable oil
2 large onions - diced
2 - 3 cloves garlic - minced
1 Tablespoon chili powder
1 Tablespoon Worcestershire Sauce
2 Tablespoons hot pepper sauce (Texas Pete)
(or to taste)
1 bay leaf
2 teaspoons salt
1 cup ketchup
1/4 cup vinegar
In a skillet, fry
bacon until crisp. Remove from skillet
and deeply brown the dredged venison in the bacon fat. Remove meat and add onions and garlic. Sauté until translucent.
Place browned
venison and remaining ingredients in a large crock-pot and simmer for 8 hours.
Occasionally stir
pot gently to prevent sticking. It may
be necessary to add more liquid to obtain desired consistency.
When done, remove
from pot and shred meat with a fork.
Can be served on
buns or with hushpuppies and the traditional BBQ side dishes.
